Versatile Chili Paste

Sambal Tumis Paste

Ingredients:

(A) Blended:

1cup (500 gm) shallot,peeled
2 - 3 large onion, cut small
1 cup or 4 bulbs garlic,peeled
1/2 cup candle nut ,wash

(B) Blended:
150 gm fresh  red chili (hot)

200 gm dried red chili (hot),soak until soft

(C)

50 gm belacan (shrimp paste) - pan-fried till crisp brown and fragrant, remove

(D)
1/2 cup sugar or gula melaka (palm sugar) or to taste
6 tbsp tamarind paste or to taste
sea salt  to taste

2 cups cooking oil

Method:

Heat oil, add (A) , stir fry till fragrant and pour in (B) and (C).

Keep stirring the mixture until oil separated, then add in (D).

Check the seasoning to your taste. Remove pan from heat.

Cool before storing in clean air tight container. Store in fridge or freezer. Use when needed.

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Note:

This sambal is versatile and can be used as a chillie base for chicken, seafood, fried fish ,fried rice, fried nuts and anchovis (ikan bilis) and etc....This sambal is also used as a garnish for nasi lemak and mee siam.

Combine cooking oil with others ingredients when grinding in blender,you will have better fine texture in your paste.

Chili Sambal (Sauce)

Ingredients:

(A) Cubed:
10 red chillies
3 garlic
3 onion
10 green chili padi
1 large tomato 


sugar & salt to taste 

Method:
Heat pan and saute (A), till dry.  Season with salt and sugar.  Turn off heat.  Cool.
Blend the cooked ingredients till smooth.  Store in freezer.  

Note:

Its a dipping sauce.  Can be cook together with fried egg, fried chicken, tofu, seafood and vegetables.

Sweet Cucumber Relish

Spread the relish over tuna and mayonnaise on homemade pumpkin bread

 Ingredients:

(A)
1 kg small cucumber
1/2 red bell pepper
1/2 green bell pepper
1 large white onion

(B)
2 1/2 cup sugar
1 1/2 cup distilled white vinegar (Heinz brand with 5% acidity)
1 tabsp celery seed
2 teasp mustard seed

2 tabsp salt

(C) Mixed
2 tabsp cornstarch
2 tabsp water

Method:

• Use food processor to chop (A) till fine.  Soak in salt for 4 hours then drained.
• Boil  (B) to dissolved sugar.  Add in vegetables and bring to a boil.  
• Turn down the heat and let it simmer for 10 minutes.
• Add (C).  Pour into cleaned dried bottles.  Keep in refrigerator.  Yield 4 bottles.

Tip:
Leftover pickling syrup can be used in dressing cabbage salad.

XO Sauce

Ingredients:

(A)
200 gm Dried shrimp - soaked then grinded fine in blender
100 gm Kum Wah Foh Tooi (Ham), finely minced

(B) Blended:
200 gm Shallots,
10 Garlic cloves,
150 gm Fresh red chillies or more if prefer spicy

(C)
225 gm Dried scallops
2 tabsp brown sugar
Salt & pepper to taste

Method:

• Soak the dried scallops in  water till  softened such that they break apart when gently pressed.  Reserving the juices. Finely shred the scallops. Set aside.
• Heat the oil in a large heavy pan over medium high heat. Fry (B) till fragrant, add (A) stirring constantly, and their reserved juices. Turn heat down to medium. Continue to fry for about 30 minutes, stirring constantly. Lastly, add in (C).  The finished condiment should be aromatic.
• Remove from the heat and let cool completely.
• Store in fridge or freezer.  Thaw before using.

Note:
Use XO sauce to fry rice & mee hood or any kind of noodles.   Add in last before dishing out. Serve over soft silky tofu.